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Chipotle Coleslaw

Yield Makes 6 to 8 servings

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons white vinegar
  • 1 tablespoon molasses (not blackstrap)
  • 1 1/2 teaspoons sugar
  • 1 small canned chipotle chile, minced, plus 2 tsp. adobo sauce from the can
  • About 1 tsp. kosher salt
  • 6 cups each packed shredded green and red cabbage
  • 7 green onions, green and pale green portions, sliced into thin rounds
  • 1 cup tightly packed chopped fresh cilantro leaves

How to Make It

  1. Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.

  2. In a large bowl, toss together cabbage, green onions, and 3/4 cup chopped cilantro. Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours. Before serving, add more salt if you like and scatter remaining 1/4 cup chopped cilantro over the top.

  3. Note: Nutritional analysis is per serving.

Smoke & Spice; The Big Book of Outdoor Cooking & Entertaining